Cheese, dairy free hard cheese alternative
Last updated 3 Nov 2026
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A dairy-free hard cheese alternative is a non-dairy product used in place of hard cheese. The hard cheese alternative described provides mainly fat and protein, with 27g of fat and 18g of protein per 100g. It also contains 450mg of calcium and 1.5g of salt.
Protein is needed for the growth and repair of body tissues, while calcium helps maintain bones and teeth and supports normal muscle function. The salt content is worth noting for people monitoring their salt intake. Dairy-free cheese alternatives vary in their ingredients and nutrient content, so these figures may not apply to every product. Full nutrient figures are in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 319 kcal |
Energy | 1321 kJ |
Fat | 27g |
Carbohydrate | Trace |
of which sugars | Trace |
18g | |
Salt | 1.5g |
Water | 48g |
Cholesterol | Trace |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
0µg | |
0µg | |
0mg | |
0.26mg | |
0.62mg | |
1.1mg | |
0.2mg | |
2.5µg | |
35µg | |
450mg | |
1.1mg | |
29mg | |
350mg | |
130mg | |
Sodium | 600mg |
1.8mg | |
Trace |
Other types of cheese
Food | Calories per 100g | Protein per 100g | Fat per 100g | Fibre per 100g |
|---|---|---|---|---|
411 kcal | 25g | 35g | 0g | |
304 kcal | 17g | 26g | – | |
343 kcal | 20g | 29g | 0g | |
375 kcal | 23g | 31g | – | |
290 kcal | 22g | 23g | 0g | |
314 kcal | 28g | 22g | 0g | |
273 kcal | 33g | 16g | 0g | |
416 kcal | 25g | 35g | 0g | |
103 kcal | 9.4g | 6g | 0g | |
68 kcal | 11g | 1.5g | 0g | |
342 kcal | 21g | 29g | 0g | |
402 kcal | 24g | 34g | – | |
394 kcal | 18g | 36g | 0g | |
413 kcal | 24g | 35g | 0g | |
341 kcal | 27g | 26g | 0g | |
399 kcal | 30g | 31g | 0g | |
250 kcal | 16g | 20g | 0g | |
320 kcal | 21g | 26g | 0g | |
377 kcal | 25g | 31g | 0g | |
409 kcal | 27g | 33g | – |
About these figures
Values are per 100g of the food as described (3 samples). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.
These figures come from an older part of the dataset that is no longer updated. Original source: Milk Products and Eggs Supplement, 1989. Renamed from 'soya cheese'.